Desserts

Cookies

Toll House Cookies

¾ cup brown sugar 2 ½ cups flour

¾ cup sugar 1 tsp baking powder

1 tsp vanilla 1 tsp salt

2 eggs (beaten) 12 oz chocolate chips

1 cup butter (melted)

Preheat oven to 325 degrees. Mix together sugars, vanilla, eggs, and butter until creamy. Pour 1 cup of flour with remaining dry ingredients. Gradually add remaining flour until dough no longer sticks to side of the bowl. Stir in chocolate chips. Place on cookie sheet and bake 8-10 minutes or until golden brown.

Easy Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 egg (beaten)

½ tsp vanilla

Mix well. Form into balls and place on greased cookie sheet. Use fork to make criss crosses on cookies. Bake at 325 degrees for 13 minutes or until golden brown.

No Bake Cookies

½ cup chocolate chips

½ cup margarine or butter

2 cups sugar

½ cup milk

Throw everything into a pot and boil for 3 minutes. Remove from heat and add:

½ cup peanut butter

1 tsp vanilla

2 ½ cups oatmeal

Put mixture on wax paper to harden.

Snickerdoodles

1 cup margarine 1 ½ cups sugar

2 eggs 2 ¾ cup flour

2 tsp cream of tartar 1 tsp baking soda

¼ tsp salt

Mix first margarine, eggs and cream of tartar thoroughly. Mix in the rest of the ingredients. Roll into balls. Mix 2 tsp cinnamon and sugar and roll balls into it. Bake at 350 degrees for 8-10 minutes.

Lemon Cake Cookies

Preheat oven to 375 degrees and spray cookie sheet with pam.

Mix together:

1 box lemon cake mix (I use Duncan Hines lemon supreme)

2 eggs

1/3 cup vegetable oil

1 tsp lemon extract or 1 Tbsp lemon juice

Shape dough into 1 in balls and roll in granulated sugar. If you want to get super fancy zest 1 lemon and mix with the sugar letting the lemon oil from the zest infuse into the sugar before rolling the dough in it. Place on cookie sheet and bake for 6-8 minutes. Let cool for 1-2 minutes on baking sheet and then transfer to cooling racks. Store in ziploc bags or airtight containers.

Cream Cheese Cutout Cookies

1 cup butter/margarine 1 ½ cups sugar

18 oz cream cheese 1 egg

½ tsp almond extract 1 tsp vanilla

3 ½ cups flour 1 tsp baking powder

Beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract. Beat well. Add dry ingredients. Beat until well mixed. Divide dough in half and wrap each portion in plastic. Refrigerate 1 ½ hours. Cut out. Bake on ungreased pan at 375 degrees for 8-10 minutes or until golden brown.

Reverse Chocolate Chip Cookies

Cream the following ingredients together

1 cup shortening

1 ½ cups sugar

¾ cup brown sugar

Add and beat for 3 minutes

3 eggs

1 tsp vanilla

Mix in

¼ cup cocoa

2 ¾ cups flour

1 ½ tsp salt

1 ½ tsp baking soda

Add 1 package (12oz) vanilla chocolate chips. Place on cookie sheet and bake at 350 degrees for 8 minutes.

Oatmeal Chocolate Chip Cookies

1 ¼ cup margarine 1 ½ cups flour

¾ cup brown sugar 1 tsp soda

½ cup sugar 1 tsp salt

1 egg opt: 1 tsp cinnamon

1 tsp vanilla opt: ¼ tsp nutmeg

3 cups oats

Mix together margarine, sugar, egg and vanilla. Add flour, soda salt, cinnamon, nutmeg and oats. Bake at 375 degrees for 10-11 minutes.

Sugar Cookies

1 cup butter 1 ½ cups sugar

2 eggs 3 tsp baking powder

1 Tbsp milk 1 tsp salt

2 tsp vanilla 5 cups flour

Make dough by creaming butter and sugar. Add eggs, milk and vanilla. Sift flour, salt and baking powder. Add and gently mix. Roll dough on floured surface. Bake at 350 degrees for 6-10 minutes.

PB Fingers

1 cup margarine 1 tsp baking soda

1 cup brown sugar 2 tsp vanilla

1 cup sugar ¾ tsp salt

1 cup peanut butter 2 cups flour

2 eggs 2 cups oatmeal

Mix all and spread in a big sheet pan. Bake at 350 degrees for 20 minutes. While still warm spread more peanut butter over entire sheet. When cool spread on frosting.

Frosting: 3 oz semi-sweet chocolate squares (chocolate chips)

¾ cube butter

2 tsp vanilla

3 cups powder sugar

Add milk as needed (one tsp at a time)

Gillespie Peanut Butter Chocolate Chip Cookies

1 cup sugar

1 cup shortening (½ butter, ½ shortening)

1 cup peanut butter

2 eggs

4 Tbsp evaporated milk (can use regular milk)

Mix until blended and fluffy.

Add in: 3 ½ cups flour

2 tsp baking soda

1 tsp salt

2 cups chocolate chips (½ semisweet, ½ dark chocolate)

Bake @ 350 degrees for 10-12 minutes

Chocolate Rolo Cookies

2 1/2 cups flour 48 rolos
3/4 cup cocoa 2 eggs
1 tsp soda 2 tsp vanilla
1 cup sugar 1 cup butter (softened)
1 cup brown sugar
extra sugar

Preheat oven to 375 degrees. Combine flour, cocoa and soda. In a large bowl cream butter and both sugars until fluffy. Add vanilla and eggs then slowly mix in dry ingredients. Shape 1 Tbsp of dough around each rolo and roll around in extra sugar. (you may need to add more flour if the dough is too sticky to work with) Bake 7-10 minutes until slightly cracked. Let cool.

Zuchinni chocolate chip cookies

Preheat oven to 375 degrees.

1 cup grated zucchini (peeled)

1 tsp baking soda

1 cup sugar

½ cup shortening or butter

1 egg (beaten)

Mix together then add ingredients below

2 cups flour 1 tsp cinnamon

½ tsp nutmeg ½ salt

1 cup chocolate chips

Mix all together. Place drops on cookie sheet, cook until almost done. If you overcook them they are dry. Pull them out when the middle looks almost done.

Cakes

Chocolate Cake

Devil’s Food Cake box

¾ cup chocolate chips

¾ cup brown sugar

¾ cup nuts

Mix devil’s food cake mix as normal. Mix together the rest of the ingredients and sprinkle over the top of the cake. Bake as directed on devil’s food cake box.

The Best Cheesecake

12 oz cream cheese (soft) 2 eggs (beaten)

¾ cup sugar 2 tsp vanilla

1 tsp lemon juice

Combine above until frothy. Pour into graham cracker crust. Bake at 350 degrees for 15-20 minutes. Take out and cool for 5 minutes. Pour topping on and bake for 10 minutes more at the same temperature.

Topping: 1 cup sour cream 3 ½ Tbsp sugar 1 tsp vanilla

Hot Fudge Pudding Cake

1 ¼ cups sugar 7 Tbsp cocoa

1 cup flour ¼ tsp salt

2 tsp baking powder 1/3 cup melted butter

1 ½ tsp vanilla ½ cup brown sugar

1 ¼ cup hot water

Mix ¾ cup sugar, flour, 3 Tbsp cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into a square pan. Combine (in another bowl) ½ cup sugar, brown sugar, and the rest of the cocoa. Sprinkle over batter. Pour hot water over the top, DO NOT STIR! Bake at 350 degrees for 40 minutes. Let stand for 15 minutes before serving.

Fudge

Fool Proof Chocolate Fudge

36 oz chocolate chips

14 oz sweetened condensed milk

1 ½ tsp vanilla

½ cup chopped nuts (opt)

In a heavy saucepan, over low heat, melt chips with condensed milk. Remove from heat. Stir in the rest of the ingredients until smooth. Spread evenly on wax paper in a pan. Chill and peel off paper.

Sees Fudge

½ cup butter

1 tsp vanilla

8 oz chocolate chips (1/2 butterscotch-opt)

Mix and set aside

2 cups sugar

10 big marshmallows

1 small can evaporated milk

Cook 7-8 minutes over medium heat. Pour over first mixture and then mix it all together. Let cool and cut into squares.

Fast Fudgsicles

1 small package of instant chocolate/fudge pudding

2 ½ cups of milk

¼ cup sugar

Combine ingredients in blender and mix well. Pour into containers and freeze.

Peanut Butter Fudge

1 package chocolate chips

3 cups sifted powder sugar

½ cup peanut butter

½ cup milk

Melt chocolate and blend in peanut butter. Mix over heat the sugar and milk until smooth. Place in a pan and cool.

Tasty Treats

Rice Krispie Treats

3 Tbsp margarine

1 package (10 oz) regular marshmallows (4 cups of mini’s)

6 cups Rice Krispies

Melt margarine in large sauce pan and add marshmallows. Stir until melted completely. Stir in Rice Krispies and spread in a 9x13 pan.

Chex Muddy Buddies Snack

9 cups Chex (any kind) - Variation: 6 cups chex, 2 cups cheerios

1 cup semi-sweet chocolate chips

½ cup peanut butter

1 tsp vanilla

1 ½ cups powder sugar

¼ cup margarine

Melt chocolate chips, peanut butter, and margarine together. Stir in vanilla. Pour mixture over chex. Put chex with mixture in a bag with the powder sugar. Shake until fully coated.

Scotcheroos

1 cup corn syrup 6 cup Rice Krispies

1 cup sugar 1 package semi-sweet chocolate chips

1 cup peanut butter 1 package butterscotch chips

Put corn syrup, sugar and peanut butter in a pan and cook until boiling. Take off heat. Add cereal. Mash into 9x13 pan. Melt chocolate and butterscotch chips together. Pour over pan and let cool.

Peanut Butter Balls

2 cups peanut butter 1 cube margarine

4 cups (1 lb) powder sugar 3 cups Rice Krispies

Mix peanut butter, powder sugar and margarine until creamy. Add Rice Krispies. Make into small balls. Refrigerate overnight.

1 Large Hershey bar

12 oz chocolate chips

Melt together and dip peanut butter balls into chocolate. You may also use dipping chocolate.

Puppy chow

Add in order and set aside: 6 cups crispix cereal 2 cups cheerios 1 lb blanched nuts *optional

Melt on stove: 1 cup peanut butter 12 oz chocolate chips 1 cube (½ cup) butter

Pour melted sauce on top of cereal and mix together. Top with powdered sugar.

Baked/Cooked Goodies

Crepes (Maureen Collette)

1 ½ cups flour

1 Tbsp sugar

½ tsp salt

2 cups milk

2 eggs

2 Tbsp melted butter

½ tsp vanilla

Mix in a blender and cook.

Cinnamon Rolls

2 Tbsp yeast 2 cubes butter 1 Tbsp salt

½ cup water 2 cups scalded milk 2 eggs

1 Tbsp sugar ¾ cup sugar 8 cups flour

Mix yeast, water and sugar. Add remaining ingredients-flour last. The less flour the lighter the cinnamon rolls will be. Dough will be fairly sticky. Let rise for 1 hour. Divide in half and roll out. Spread with butter and sprinkle with sugar and cinnamon. Roll up and cut with floss or string. Bake at 375 degrees for 20 minutes.

Brownies

1 cup sugar 1 cup sifted wheat flour

2 Tbsp margarine ¼ tsp salt

1 tsp vanilla 1 tsp baking powder

1 egg 1/3 cup canned milk

2 squares melted chocolate 1 cup nuts (opt)

Mix sugar, butter and vanilla until creamy. Add eggs and beat well until light and fluffy. Add melted chocolate, sifted dry ingredients and canned milk. Mix well. Pour into greased 9x9 pan. Bake at 350 degrees for 30 minutes. Frost if desired.

Zucchini Brownies

2 cups flour 1 ½ cup sugar

1 tsp salt 1 tsp baking soda

2 Tbsp cocoa 2 eggs

½ cup oil 2 Tbsp vanilla

2 cups peeled/shredded zucchini

Mix all together and spread in a cookie sheet. Bake at 350 degrees for 18-20 minutes

Frosting: ¼ cup margarine 2 Tbsp cocoa 1 tsp vanilla

½ cup sour milk (1/2 tsp vinegar to ½ cup milk 2 ½-3 cups powder sugar

Gingerbread

½ cup shortening

1 egg

2 Tbsp sugar

Mix together thoroughly then blend:

1 cup dark molasses ½ tsp salt

1 tsp baking soda 1 cup boiled water

1 tsp cinnamon

Beat until smooth. Bake at 350 degrees until done.

Caramels

1 quart white karo syrup

4 cups sugar

2 cubes butter

1 large can milk

1 pint whipping cream

2 tsp vanilla

Bring syrup and sugar to a boil. Add butter one cube at a time. Stir until melted. Add milk and whipping cream alternately. Boil briskly to a soft ball. Remove from heat and add vanilla. Pour into 9x13 pan and cool overnight. Cut into squares and wrap in wax paper.

Suckers

1 cup sugar

½ cup water

1/3 cup white corn syrup

½ tsp flavoring

Food coloring

Combine first three ingredients and cook over medium heat, stirring until sugar dissolves. Bring to a boil, us a thermometer- 300 degrees. Remove from heat and add oil flavoring and coloring. Pour into molds. Wait until cool.

BYU Mint Brownies

1 cup margarine ½ cup cocoa 2 Tbsp honey

4 eggs 2 cups sugar 1 ¾ cup flour

½ Tbsp baking powder ½ tsp salt 1 cup chopped walnuts (opt)

12 oz chocolate icing

Mint icing: 5 Tbsp margarine dash of salt 3 Tbsp milk

1 Tbsp light corn syrup 2 1/3 cup powder sugar

½ tsp mint extract 1-2 drops green food coloring

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into greased 9x13 pan. Bake at 350 degrees for 25 minutes. Let cool. Prepare mint icing: soften margarine, add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread mint icing over brownies. Place brownies in freezer to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Pull Apart Biscuits (Microwave)

1 can refrigerated biscuits

1/3 cup brown sugar

2 Tbsp margarine

1 Tbsp water

In a glass loaf pan mix the sugar, butter and water. Cook 1 minute in microwave. Cut biscuits into fourths and roll into a ball. Place on top of mixture and microwave for 3 minutes. Turn upside down onto plate and serve.

Chocolate Dessert from the I do cookbook

CRUST
1/2 cup flour
1/4 cup finely chopped nuts
1/4 cup cold butter
Preheat oven to 350 degrees. In mixing bowl, combine flour and nuts. Cut in butter with pastry blender. Press into 8" square baking dish. Bake 15 minutes. Cool completely.

CREAM CHEESE FILLING
1/2 pint whipping cream
1/4 cup sugar
1/2 cup powdered sugar
4 ounces cream cheese, softened
With mixer, beat cream until thickened. Add 1/4 cup sugar and continue to beat until peaks form. Combine powdered sugar and cream cheese. Fold in half whipped cream. (Reserve other half for Topping.) Spread over crust. Refrigerate until filling is cooled.

PIE FILLING
1 (3.5 ounce) chocolate pudding/pie mix
Cook according to pie directions on package. Cover with plastic wrap and refrigerate until chilled. Spread over cream cheese mixture.

TOPPING
Whipped cream
1/4 cup grated milk chocolate
Spread reserved whipped cream over pie filling and top with grated chocolate. Refrigerate until serving time.
Serves 15

Note: I usually doubled this recipe and made it in a 9x13 pan. I would also use the INSTANT chocolate pudding (no cooking needed) and make it according to package directions for pie filling. It's easier. Enjoy!

Cold Treats

Vanilla Ice Cream

6 eggs

1 ½ cup sugar

1 tsp vanilla

½ pint whipping cream

1 Tbsp flour

1 can evaporated milk

½ gallon milk

Whip eggs until thick. Add sugar, vanilla, cream and flour. Cook until thick, stirring constantly. Add evaporated milk. Refrigerate until ready. Add whole milk before churning.

Popsicles

1 package kool-aid

1 cup sugar

2 cups hot water

1 package jello (same flavor as kool-aid)

Mix well and add two cups of cold water. Stir well and pour into mold and freeze.

Fast Fudgesicles

1 small package instant chocolate pudding

2 ½ cups milk

¼ cup sugar

Combine ingredients in a blender, mix well. Pour into containers and freeze.